There’s something about biting into a warm, golden-brown snack that fills you with joy. Crispy Stuffed Potato Cakes are exactly that—a comforting blend of creamy mashed potatoes and gooey, cheesy centers, encased in a crispy breadcrumb coating. Whether you’re whipping these up for a family gathering or simply craving a cozy snack, these stuffed potato cakes deliver on flavor and satisfaction.
Why You’ll Love Crispy Stuffed Potato Cakes
- Perfect Comfort Food: Combining soft potatoes and melted cheese is always a win.
- Versatile Snack: Enjoy them on their own or pair with your favorite dipping sauce.
- Simple Ingredients: Uses everyday pantry staples for a fuss-free recipe.
- Customizable Flavors: Switch up the cheese, herbs, or seasoning to suit your taste.
Ingredients for Crispy Stuffed Potato Cakes
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled, chunked) | 2 pounds (900 g) |
| Shredded cheese (cheddar or mozzarella) | ½ cup |
| Finely chopped onion | ¼ cup |
| Fresh parsley (chopped) | ¼ cup |
| Egg (beaten) | 1 |
| Breadcrumbs | ½ cup |
| Salt | To taste |
| Pepper | To taste |
| Oil for frying | As needed |
Step-by-Step Guide to Making Crispy Stuffed Potato Cakes
1. Start with Perfectly Cooked Potatoes
- Peel and cut the potatoes into evenly sized chunks to ensure they cook uniformly.
- Place the potatoes in a pot of salted water and bring it to a boil. Cook for 10–15 minutes, or until they’re fork-tender.
2. Mash the Potatoes
- Drain the potatoes and transfer them to a large bowl.
- Mash them until smooth and lump-free. You can use a potato masher or the back of a fork.
3. Prepare the Cheesy Filling
- In a small bowl, combine the shredded cheese, finely chopped onion, and fresh parsley.
- This cheesy mixture will melt beautifully inside the potato cakes, adding an irresistible layer of flavor.
4. Shape the Potato Cakes
- Scoop about ¼ cup of mashed potatoes and flatten it into a disc in your palm.
- Place 1 tablespoon of the cheese mixture in the center.
- Carefully fold the potato mixture around the filling, sealing it completely. Shape into a small patty.
- Repeat the process until all the mashed potatoes and filling are used.
5. Coat the Cakes for Extra Crispiness
- Dip each patty into the beaten egg, ensuring it’s fully coated.
- Roll it in breadcrumbs to form an even, crispy layer.
6. Fry to Golden Perfection
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Fry the potato cakes in small batches, cooking each side for 3–4 minutes or until golden brown and crispy.
- Add more oil as needed between batches to maintain consistent frying.
7. Serve and Enjoy
- Remove the cooked potato cakes from the skillet and place them on paper towels to absorb excess oil.
- Serve warm with sour cream, ketchup, or your favorite dipping sauce. Garnish with fresh parsley for a pop of color.
Tips for the Best Crispy Stuffed Potato Cakes
1. Choose the Right Potatoes
Opt for starchy potatoes like Russets for a fluffy texture or Yukon Gold for a creamier result.
2. Don’t Skip the Coating
The breadcrumb coating is essential for achieving that satisfying crunch. Panko breadcrumbs work well for extra crispiness.
3. Avoid Overcrowding the Pan
Fry the potato cakes in small batches to ensure even cooking and prevent them from becoming soggy.
4. Customize the Filling
Experiment with different cheeses, herbs, or even cooked bacon bits for a unique twist.
5. Make Them Ahead
You can assemble the potato cakes in advance and refrigerate them. Fry them just before serving for the freshest taste.
Serving Suggestions for Crispy Stuffed Potato Cakes
- As a Snack: Pair with ketchup, garlic aioli, or ranch dressing.
- As a Side Dish: Serve alongside grilled meats or roasted vegetables.
- As a Party Appetizer: Arrange on a platter with a variety of dipping sauces.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 210 |
| Protein | 6g |
| Fat | 10g |
| Carbohydrates | 25g |
| Fiber | 2g |
| Sodium | 250mg |
FAQs About Crispy Stuffed Potato Cakes
1. Can I bake these potato cakes instead of frying them?
Yes! Preheat your oven to 400°F (200°C). Place the coated cakes on a greased baking sheet and bake for 20–25 minutes, flipping halfway through.
2. What’s the best way to store leftovers?
Store cooked potato cakes in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or oven to restore their crispiness.
3. Can I freeze stuffed potato cakes?
Absolutely! Freeze the uncooked cakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Cook from frozen, adding a few extra minutes to the frying or baking time.
4. What cheeses work best for the filling?
Cheddar and mozzarella are popular choices, but you can also use Swiss, Gouda, or a combination of your favorites.
5. Can I make these gluten-free?
Yes! Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.
6. How do I keep the potato cakes from falling apart?
Make sure the mashed potatoes are well-drained and not too wet. Chilling the cakes for 10–15 minutes before frying can also help them hold their shape.
Preserving Comfort in Every Bite
Cooking Crispy Stuffed Potato Cakes is more than just making a snack—it’s about creating moments of comfort and joy. From the crunch of the golden exterior to the gooey, cheesy surprise inside, every bite is pure bliss. Whether you’re making them for your family or impressing guests at a gathering, these potato cakes are sure to be a hit.
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Ready to elevate your snack game? Gather your ingredients and try these Crispy Stuffed Potato Cakes today. Don’t forget to share your creations with friends and family—they’ll love the cheesy, crispy goodness!
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Crispy Stuffed Potato Cakes: A Comforting Snack with a Cheesy Twist
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Transform simple potatoes into a delightful snack with these Crispy Stuffed Potato Cakes. Packed with a cheesy surprise in the center and coated in a golden, crispy crust, these patties are as satisfying as they are versatile. Perfect for parties, snacks, or side dishes, they’re a guaranteed hit!
Ingredients
- 2 pounds 900 g potatoes, peeled and cut into chunks
- ½ cup of your preferred shredded cheese (such as cheddar or mozzarella)
- ¼ cup finely chopped onion
- ¼ cup fresh parsley (chopped)
- 1 egg (beaten)
- ½ cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Cook the Potatoes: Place the peeled and chunked potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 10-15 minutes.
- Mash the Potatoes: In a large bowl, mash the cooked potatoes until smooth.
- Prepare the Filling: In a small bowl, mix the shredded cheese, finely chopped onion, and fresh parsley. This will be the stuffing for your potato cakes.
- Form the Potato Cakes: Take a handful of mashed potatoes (about ¼ cup) and flatten it in your palm. Place a small amount of the cheese mixture (about 1 tablespoon) in the center of the potato. Fold the potato mixture around the filling to seal it, then shape it into a small patty. Repeat with the remaining potato and filling.
- Coat the Cakes: Once all the potato cakes are formed, dip each one in the beaten egg, then roll it in the breadcrumbs until fully coated. This will give the cakes a crispy outer layer.
- Fry the Potato Cakes: In a large skillet, warm approximately 2 tablespoons of oil over medium heat. Fry the potato cakes in small batches, cooking each side for 3 to 4 minutes until they turn golden brown and crispy. Add additional oil as necessary between batches. Once done, place the potato cakes on a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the stuffed potato cakes warm, garnished with extra parsley if desired. They can be enjoyed on their own, or paired with sour cream, ketchup, or a dipping sauce of your choice.
Notes
- Customize the Cheese: Swap cheddar for mozzarella, Swiss, or Gouda to change the flavor.
- Refrigerate Before Frying: Chilling the patties for 10–15 minutes helps them hold their shape while frying.
- Make Them Vegan: Replace the egg with a plant-based alternative and use vegan cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Global